Apple-Cranberry Roll – Recipe

Ingredients

• 6 large apples, peeled, seeds removed, quartered and thinly sliced
• 1 cup of craisins (well rinsed)
• 1/2 cup brown sugar
• 1 Tbs. cinnamon
• 1 Tbs. lemon juice
• 5 large eggs, separated
• 1/2 cup sugar
• 2/3 cup of flour
• 1 tsp. baking powder (I use aluminum free)
• 1 tsp. lemon extract, or vanilla extract
• Pinch of salt

Instructions

1. Line a 13-18 baking sheet with greased parchment paper.
2. Place apples on baking sheet (domino style), overlapping slices, until the whole pan bottom is covered. Sprinkle evenly with craisins, then sprinkle the top with lemon juice and mixture of brown sugar and cinnamon.
3. In a medium bowl, beat egg whites until stiff peaks form. Halfway through, add 1/4 cup of sugar to egg whites and beat some more until sugar dissolves. Set aside.
4. In another bowl, beat the egg yolks with the remaining 1/4 cup of sugar, until lemon color and thick in texture.
5. Mix flour with salt and baking powder. Gradually adding the flour and gently mixing it into the yolk mixture. Mix in the lemon or vanilla extract.
6. Using a spatula, fold in the egg whites.
7. Pour the batter over apples, and smoothing it out with the back of a spoon.
8. Preheat the oven to 350 degrees F, and bake 23 minutes.
9. Remove from oven, cool off for 5 minutes, then invert onto a waxed paper, so apples are on top.
10. While the cake is still warm, gently remove the parchment paper and discard. Begin rolling up firmly from the longer side toward the other side, until a roll is formed with the cake on the outside and apple filling on the inside. Wrap the roll with waxed paper to store in the fridge until ready to use.
11. Generously sprinkle the top of the roll with powdered sugar, then cut into discs and serve.
12. Enjoy.